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Green, greener or brown: choosing the right color of the product · Study

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ArticleGreen, greener or brown: choosing the right color of the product

Arda Yenipazarli2015

Article2015

Green, greener or brown: choosing the right color of the product

Arda Yenipazarli · Asoo J. Vakharia

39 citations·0/0 files stored·Annals of Operations Research

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Environmental Sustainability in Business Consumer Market Behavior and Pricing Sustainable Supply Chain Management

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References

1978Monopoly and product quality 2008Remanufacturing as a Marketing Strategy 2011Consumer environmental awareness and competition in two-stage supply chains 2006Managing New and Remanufactured Products 1990The Economics of Product Variety: A Survey 1984Market Segmentation, Self-Selection, and Product Line Design 2005Market Segmentation and Product Technology Selection for Remanufacturable Products 2001Design for the Environment: A Quality-Based Model for Green Product Development

Cited by

2020Remanufacturing in a competitive market: A closed-loop supply chain in a Stackelberg game framework 2019Quality, Greenness, and Product Line Choices for a Manufacturer With Environmental Responsibility Behaviors 2020Can environmental innovation benefit from outward foreign direct investment to developed countries? Evidence from Chinese manufacturing enterprises 2023The introduction and market expansion effects of green products considering network externalities 2020Towards sustainable development: Optimal pricing and sales strategies for retailing fair trade products

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Details

Year2015

Typearticle

Published2015-01-13

VenueAnnals of Operations Research

ISSN-L0254-5330

Languageen

Citations39

Files0 public / 0

ShelfEnvironmental Sustainability in Business

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doi10.1007/s10479-014-1781-5

openalex_workW1982443333

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2019Life‐Cycle Approach to Environmental Innovation: Cost Structure, Advertising, and Competition

2021Dynamic decision making in a mixed market under cooperation: Towards sustainability

2019Which is the relationship between the product’s environmental criteria and the product demand? Evidence from the French food sector